Guest guest Posted August 20, 1999 Report Share Posted August 20, 1999 this one looks good...takes 40 minutes or so put fairly easy prep....I love mousaka Ingredients: 2 eggplant - med.size, cut into rounds about 1/2 " thick. 3-4 zucchini - med. size - sliced in thin rounds. 1 onion ( I use Maui or Vidallia - use what you like) Thinly slice and separate rings. I use really large onions and usually I like to use 2. I like onions! 1 lb firm tofu - freeze, then thaw and crumble (better texture) 1/2 cup fresh basil ( I use Cilantro for a different taste) minced. 3 Tbs fresh parsley ( or use the basil with the Cilantro) minced. 3 - 4 cups tomato sauce or your favorite pasta sauce. Amount varies depending on how wet you like stuff. 1/2 tsp hot sauce (opt.) 2 TBS grated Soy cheese or Moki. Layer eggplant, zucchini and onion in the bottom of baking dish. I use a 9 1/2 by 13 for family size or I use two square cake pans for myself - one for now, one for the freezer. Sprinkle tofu crumbles over veggies. Next put in fresh minced herbs. Pour sauce over all. If you use the hot sauce to spice it up - mix it in sauce before pouring. Bake at 350 degrees for about 40 minutes. Sprinkle with Moki or soy cheese, last couple of minutes of cooking. Experiment with different veggies or add grains to tofu layer like couscous, quinoa,or bulger. Try different pasta sauces - I love roasted garlic and red pepper. The quantity of ingredients depends on the size of the pan I use and the size of the veggies. If you can only find really big eggplant then one will probably be enough. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2000 Report Share Posted October 22, 2000 , Bethany Jordan <bljord2 (AT) xxx (DOT) xxx.xxxx wrote: > this one looks good...takes 40 minutes or so put fairly easy prep....I love > mousaka > > Ingredients: > 2 eggplant - med.size, cut into rounds about 1/2 " thick. > > 3-4 zucchini - med. size - sliced in thin rounds. > > 1 onion ( I use Maui or Vidallia - use what you like) Thinly slice and > separate rings. I use really large onions and usually I > like to use 2. I like onions! > > 1 lb firm tofu - freeze, then thaw and crumble (better texture) > > 1/2 cup fresh basil ( I use Cilantro for a different taste) minced. > > 3 Tbs fresh parsley ( or use the basil with the Cilantro) minced. > > 3 - 4 cups tomato sauce or your favorite pasta sauce. Amount varies > depending on how wet you like stuff. > 1/2 tsp hot sauce (opt.) > 2 TBS grated Soy cheese or Moki. > > Layer eggplant, zucchini and onion in the bottom of baking dish. I use a 9 > 1/2 by 13 for family size or I use two square cake > pans for myself - one for now, one for the freezer. Sprinkle tofu crumbles > over veggies. Next put in fresh minced herbs. > Pour sauce over all. If you use the hot sauce to spice it up - mix it in > sauce before pouring. Bake at 350 degrees for about > 40 minutes. Sprinkle with Moki or soy cheese, last couple of minutes of > cooking. > > Experiment with different veggies or add grains to tofu layer like > couscous, quinoa,or bulger. Try different pasta sauces - I > love roasted garlic and red pepper. The quantity of ingredients depends on > the size of the pan I use and the size of the > veggies. If you can only find really big eggplant then one will probably be > enough. HI Bethany Well this is a great recipe but I Subed the New Bocca Burger Crumbles (Soy Burger) for the tofu and it was great, just thought Id let you Quote Link to comment Share on other sites More sharing options...
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